When James returned from a stag in Brighton at 7am last Sunday, I had a slight hunch that some form of restoration may be in order that day and what better than a big bowl of comforting pasta. In this form pasta is a go to meal when hungry but lacking real energy to cook properly. My favourite of those pasta dishes are the ones that appear out of ingredients already in the fridge. The other important criteria are that it is quick to make and that you can cook the sauce in the time it takes for the water to come up to boil and the pasta to cook. This recipe ticks those boxes and it also scored on the hunger / taste front and a happier James.

Serves 2

200g fusili pasta

1 onion

1 clove garlic

2 sausages (I used Ginger Pig ‘Old Spot’)

Pinch chilli flakes

100g cooking chorizo sausage

2 sprigs thyme

150g cherry tomatoes

2 handfuls spinach

Put a large pan of well salted water on to boil. When it’s boiling add the pasta and cook according to packet instructions, stirring occasionally.

Start making the sauce as soon as you’ve put the water on to boil. Place a frying pan over a medium heat with a splash of olive oil. Slice the onion and add to the pan with a pinch of salt and cook for about five minutes until nicely softened.

While the onion’s softening, chop the garlic and sausages and pick the leaves off the thyme sprigs. Add all this to the softened onions along with the chilli flakes, turn the heat up a little. Cook until the sausages have taken on some nice colour, stirring occasionally. Meanwhile chop the chorizo and halve the tomatoes. Add to the browned sausages, cook for a few more minutes.

Finally, add the spinach and cook until it has wilted down nicely. Drain the pasta, return it to the pan and stir the sauce through. Season and serve with some parmesan or pecorino.